BLUE MOON BOOZY CUPCAKES
I was trying to think of a new cupcake flavor and when I thought orange, Blue Moon came to mind. Could we make a Blue Moon Cupcake? We could and we did! This is the perfect dessert for an adult party. Whether it's a tailgate, Oscar party, St. Patrick's Day party, or a cookout, these Blue Moon Cupcakes will be the hit of the party!
Provided by Kelly Stilwell
Categories Dessert
Number Of Ingredients 17
Steps:
- Preheat your oven to 350° and line your cupcake pan with blue liners. In a large mixing bowl, mix together your flour, baking powder, and sea salt and set aside.
- Using a standing mixer, cream together the butter and sugar until combined and fluffy.
- Beat in the eggs one at a time until fully incorporated after each egg.
- Mix in the vanilla, 3 tbsp of orange zest, Blue Moon Beer, and milk.
- Gradually mix in the flour mixture until combined and smooth.
- Scoop batter into the cupcake liners filling them 3/4 full.
- Bake in the oven for 21 minutes.
- Let cool completely before frosting
- Frosting directions
- Using a standing mixer, combine all ingredients and mix until smooth and stiff peaks form.
- Scoop frosting into piping bag
- Pipe frosting onto cooled cupcakes and top with an orange slice. Enjoy!
FROSTED BELGIAN WHITE CUPCAKES
Betty Crocker™ Super Moist™ yellow cake mix and smooth Belgian white beer come together in these cupcakes frosted with homemade orange-flavored icing.
Provided by By Bree Hester
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
- In medium bowl, beat egg whites, salt and cream of tartar with electric mixer on high speed just until stiff peaks form. In 2-quart saucepan, stir sugar and water until well mixed. Cover and heat to rolling boil over medium heat. Uncover and boil 4 to 8 minutes, without stirring, to 242°F-248°F on candy thermometer. Pour hot syrup very slowly in thin stream into egg whites, beating constantly on low speed. Add vanilla, orange peel and orange juice. Beat on high speed 7 to10 minutes or until stiff peaks form and side of bowl is cool to the touch. Frost cupcakes. Garnish with orange peel. Store in refrigerator.
Nutrition Facts : Calories 170, Carbohydrate 28 g, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg
DUDE CUPCAKES
Beer and bacon make great savory cupcakes--especially when topped with a sweet cream cheese frosting flavored with beer!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 55m
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Place foil baking cup in each of 10 regular-size muffin cups. Lightly spray foil cups with cooking spray.
- In large bowl, stir together Bisquick mix, Cheddar cheese and 3 slices crumbled bacon. Stir in 3/4 cup beer and the melted butter until dry ingredients are moistened. Divide batter evenly among muffin cups.
- Bake 10 to 15 minutes or until golden brown. Remove from pan; cool 15 minutes.
- Meanwhile, in small bowl, mix cream cheese and softened butter. Stir in powdered sugar and 2 tablespoons beer until smooth. Spread frosting on each cupcake; top each with bacon. Sprinkle with red pepper.
Nutrition Facts : Calories 320, Carbohydrate 22 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 5 g, TransFat 1 1/2 g
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